Potato and Chickpea Curry

Potato and Chickpea Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 273.0 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 10.0 g
  • Protein: 6.7 g

View full nutritional breakdown of Potato and Chickpea Curry calories by ingredient
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Number of Servings: 4


    350 grams/ 12,5 ounces potatoes, peeled and diced
    water to cover the potatoes

    1 tbsp olive oil
    2 tsp ground cumin
    1 tsp curry powder or garam masala
    1 cup chopped onion
    1 tbsp minced garlic
    1 medium jalapeno, seeded and diced
    2 medium tomatoes, diced
    1 tbsp tomato paste
    1 can chickpeas, drained
    3 cups water
    3 tbsp cilantro, minced


In a large saucepan, boil the potatoes in the water to cover them. (I added a dried chili to add some flavor.) Drain the potatoes and set them aside.

Return the pan to the heat and add the olive oil and spices. Cook for one minute then add the garlic and onions. Cook for 2 to 3 minutes then add the jalapeno. Cook another two minutes, continuing to stir. Add the tomatoes and cook for two minutes. Add the water, potatoes and chickpeas. Heat to a boil and then add the cilantro. Makes four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KARENSALO.

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